Eggless Chocolate Chip Cookies
These soft, chewy chocolate chip cookies are completely eggless and you won't even know the difference!
Servings: 12 cookies
Ingredients
- 1/2 cup Butter at room temperature (see note 1)
- 1/4 cup Brown Sugar
- 1/4 cup White Sugar
- 1 cup + 2 tbsp All Purpose Flour maida
- 1.5 tsp Baking Soda
- 1/8 tsp Salt
- 1 tsp Vanilla Extract
- 1/2 tsp Coffee Decoction (see note 2)
- 2 tbsp Milk
- 3/4 cup Chocolate Chips or Chunks
Instructions
- Cream butter, brown sugar and white sugar using a whisk or a hand blender. If using a stand mixer, use the paddle attachment. Cream till it becomes light and fluffy, about 3 minutes. Add milk, coffee decoction and vanilla extract and whisk till it gets incorporated.
- In a separate bowl, sieve together the flour, baking soda and salt and add this to the butter mixture and beat it until it gets incorporated. Add the chocolate chips and fold.
- Make 1 inch size balls and chill the dough for 30 minutes. If the dough is soft, refrigerate for 30 minutes before scooping.
- While the dough is chilling, preheat oven to 170C
- Place balls of cookie dough on a cookie sheet lined with parchment paper a few inches apart as they will spread while baking. Bake for 12-15 minutes or until the edges become golden brown.
- Allow the cookies to cool for 5 minutes before transferring them to a wire rack. Cool for 15 minutes before serving.
Video
Notes
- Use butter at room temperature if using a hand blender or stand mixer. If doing this by hand, use melted butter.
- Instead of coffee decoction, you can also mix 1/2 tsp instant coffee powder in 2 tbsp warm milk and use it
- The nutritional info is for one cookie
Nutrition
Calories: 142kcal | Carbohydrates: 17g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 252mg | Potassium: 21mg | Fiber: 1g | Sugar: 9g | Vitamin A: 236IU | Calcium: 10mg | Iron: 1mg